Classic Pumpkin Coffee Mousse

If you ask me, pumpkin coffee mousse is pure fall magic in a cup.

This creamy dessert brings together two of autumn’s best flavors in a light, airy treat that’s perfect for cozy evenings. The smooth pumpkin pairs beautifully with rich coffee notes, creating something that feels both comforting and fancy.

It’s made with simple ingredients you probably already have in your pantry, whipped together into something that looks like you spent hours in the kitchen. A dollop of whipped cream and maybe a sprinkle of cinnamon help tie the whole thing together.

It’s an easy dessert that feels special enough for guests but simple enough for a regular weeknight treat.

What Kind of Heavy Cream Should I Use?

For this pumpkin coffee mousse, you’ll want to use regular heavy whipping cream with at least 35% fat content – this is what gives you those perfect, fluffy peaks when whipped. Avoid using light cream or half-and-half since they won’t whip up properly and your mousse will end up flat. Make sure your heavy cream is cold straight from the fridge, as this helps it whip faster and hold its shape better. If you only have ultra-pasteurized heavy cream on hand, it will still work, though it might take a bit longer to whip and won’t hold its peaks quite as long as regular pasteurized cream.

Options for Substitutions

This mousse is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Heavy cream: You really need heavy cream for this recipe to get that light, fluffy texture – it’s the key to making mousse work. Light cream or milk won’t whip up properly, so I’d recommend sticking with heavy cream here.
• Instant coffee or espresso powder: If you don’t have instant coffee, you can use 1/4 cup of strong cooled coffee instead. Just reduce the sweetened condensed milk slightly to 3 tablespoons to balance the extra liquid.
• Sweetened condensed milk: You can swap this with 1/4 cup powdered sugar mixed with 2 tablespoons regular milk, though the texture will be slightly different.
• Pumpkin pie spice: No pumpkin pie spice? Mix 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of cloves and ginger. You can also just use extra cinnamon if that’s all you have.
• Vanilla extract: Maple extract or almond extract work well here too – just use the same amount for a different flavor twist.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pumpkin coffee mousse is over-whipping the heavy cream, which can turn it grainy and butter-like instead of light and airy – stop whipping as soon as you see soft peaks forming.

Another common error is not fully dissolving the instant coffee powder, so make sure to mix it with a tablespoon of warm water first before adding it to your cream mixture to avoid any gritty texture.

Temperature matters too – using cold cream straight from the fridge and chilling your bowl and beaters for 15 minutes beforehand will help you achieve the perfect fluffy consistency much faster.

Finally, resist the urge to serve immediately after making it, as letting the mousse chill in the refrigerator for at least 2 hours allows the flavors to meld together and the texture to set properly.

What to Serve With Pumpkin Coffee Mousse?

This rich and creamy mousse is perfect on its own, but I love serving it with some crunchy gingersnap cookies or graham crackers for dipping. You can also pair it with a simple shortbread cookie or even some toasted pecans for a nice textural contrast. If you want to make it feel more like a fancy dessert, try serving it alongside some whipped cream and a sprinkle of extra cinnamon on top. For fall gatherings, I like to set out some mini chocolate chips or crushed amaretti cookies so people can add their own toppings.

Storage Instructions

Chill: This pumpkin coffee mousse needs to stay cold to keep its fluffy texture. Cover each serving with plastic wrap or store in airtight containers in the fridge for up to 3 days. The mousse actually tastes even better after sitting overnight since all those cozy fall flavors have time to meld together.

Make Ahead: This is such a great dessert to prepare in advance! You can whip it up the morning of your dinner party or even the night before. Just give it a gentle stir before serving if it has separated slightly, and add a fresh sprinkle of cinnamon on top.

Serve: Pull the mousse out of the fridge about 10 minutes before serving to let it soften just a touch. It’s perfect straight from the container, but you can also pipe it into fancy glasses or top with whipped cream and a dash of pumpkin pie spice for special occasions.

Preparation Time	15-20 minutes
Cooking Time	0-0 minutes
Total Time	135-140 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 4-6 g
• Fat: 90-100 g
• Carbohydrates: 32-38 g

Ingredients

• 1 cup cold heavy cream
• 2 tbsp instant coffee or espresso powder
• 2 tbsp hot water (for dissolving coffee)
• 1/4 cup sweetened condensed milk
• 1 tsp pumpkin pie spice (or equal parts cinnamon, nutmeg, cloves)
• 1 tsp pure vanilla extract
• Ground cinnamon, for garnish

Step 1: Whip the Heavy Cream

• 1 cup cold heavy cream

In a mixing bowl, whip the cold heavy cream until stiff peaks form.

You can use an electric mixer for ease, or a whisk if you prefer a manual method.

Make sure the cream is very cold for best results.

Once whipped, set the bowl in the refrigerator and let the cream set for about 15 minutes.

Step 2: Prepare the Coffee Concentrate

• 2 tbsp instant coffee or espresso powder
• 2 tbsp hot water (for dissolving coffee)

In a small bowl, dissolve the instant coffee or espresso powder in the hot water.

Stir until the mixture is smooth and the coffee is fully dissolved, creating a concentrated coffee mixture.

Let it cool for a few minutes before using in the next step.

Step 3: Mix the Flavor Base

• 1/4 cup sweetened condensed milk
• 1 tsp pumpkin pie spice (or equal parts cinnamon, nutmeg, cloves)
• 1 tsp pure vanilla extract
• coffee concentrate from Step 2

In a separate bowl, combine the sweetened condensed milk, pumpkin pie spice (or a blend of cinnamon, nutmeg, and cloves), and pure vanilla extract.

Stir the mixture until completely blended.

Then, add the cooled coffee concentrate (from Step 2) and mix until everything is fully incorporated.

Step 4: Fold in the Whipped Cream

• whipped cream from Step 1
• coffee-pumpkin mixture from Step 3

Gently fold the whipped cream (from Step 1) into the coffee mixture (from Step 3) in batches.

Use a spatula and light motions to maintain the mousse’s airy texture.

Take your time with this step—I find that patience here leads to an extra light and fluffy mousse.

Step 5: Chill the Mousse

Spoon the finished pumpkin spice latte mousse into serving glasses or bowls.

Cover each with plastic wrap and refrigerate for at least 2 hours, or until the mousse has set and is firm to the touch.

Step 6: Garnish and Serve

• ground cinnamon, for garnish

Before serving, optionally top the mousse with a dollop of extra whipped cream and a generous sprinkle of ground cinnamon.

This final touch adds a lovely aroma and presentation—I personally think a dash more cinnamon really brings out the autumn flavors.